Salmis of Wild Duck

Ingredients

• Wrap a wild duck in a buttered paper.
• put it into a saucepan with the gravy which came from it in roasting.
• In another saucepan put the trimmings of the duck, a tumbler of red wine.
• half a shallot.
• a clove.
• some pepper.
• and salt.
• stir into it some flour.
• and butter to thicken.
• a little glaze.
• a tablespoonful of oil.
• the juice of one lemon.

Method

1. 1

   Boil down the sauce until there is only half the original quantity.

2. 2

   Strain the sauce, thicken with flour and butter, add glaze, oil, and lemon juice.

3. 3

   Add this to the duck, toss to finish cooking, and serve with fried sippets.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.

and salt. Let it simmer till cooked. When it is about half cooked, take out some of the stock ; put it in another saucepan, and simmer some rice in it. When both chicken and rice are cooked, strain the chicken sauce ; then take as much as you think you wiU require for sauce, and thicken it with 1 or 2 yolks of eggs, and add a little cream. Use a very small quantity of this sauce to toss the rice in, and add a pinch of cheese to it, or if cheese is disliked, a little nutmeg. Now serve the chicken and sauce up, and hand the rice in a separate dish. In France the cooks usually cook chicken and rice together, and serve both in the same dish. It is less troublesome to cook, equally good, but makes a very untidy looking dish. 273. — Fried Chicken. Cut a roasted chicken into fillets and small joints • rub them with vinegar ; sprinkle pepper, salt, and chopped herbs over them. Leave them for an hour ; then wipe them, dip in frying batter, fry in boiling fat. Serve with fried parsley or any sauce liked.- N.B. — Eemains of cold boiled chickens can be used MEATS AND BIBDS. Ill for this ; if they have any remains of sauce over them they need not he rubbed with vinegar, etc. 274— Duck Douillet. Wrap carefully round a duck some slices of freslt larding pork ; sprinkle with pepper and salt ; put it in a stewpan, with equal quantities of stock and light wine ; add a few slices of lemon. Let it simmer gently until cooked, then skim and strain the sauce ; thicken and serve. 275. — Stewed Duck and Olives. Eub the duck with lemon-juice ; fry it in some butter or good dripping for a few minutes. Sprinkle some flour over ; then add sufficient gravy or stock to cover it, 1 tablespoonful of ketchup, 1 carrot cut in four, 1 or 2 onions, 2 cloves, a bunch of parsley, a sprig of thyme, pepper and salt. Stew for an hour ; then take out the duck, strain the gra'S'y, and remove all the fat. Put the gravy back on the fire, and some stoned and scalded olives ; boil for 5 to 10 minutes, and dish up with the duck. 276.— Salmis of Wild Duck. Wrap a wild duck in a buttered paper, and half roast it; then carve it into joints, and put it into a saucepan with the gravy which came from it in / ^.12 WHOLE SOME COOKERY. roasting. In anothei* saucepan put the trimmings of the duck, a tumbler of red wine, half a shallot, a clove, some pepper and salt ; boil it down till there -is only- half the original quantity. Strain the sauce ; stir into it some flour and butter to thicken, a little glaze, a tablespoonful of oil, and the juice of one lemon.

Cook this with the app: pantry check, scaling, and the assistant.